Raisins and vinegar lend sweet-tart appeal to a dish inspired by a classic Italian approach.

Robin Bashinsky
Recipe by Cooking Light November 2010

Gallery

John Autry; Styling: Mindi Shapiro Levine

Recipe Summary

total:
33 mins
Yield:
4 servings (serving size: 1 halibut fillet and about 2/3 cup leek mixture)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large saucepan over medium heat. Add the olive oil to pan, swirling to coat. Add leeks and 1/2 teaspoon kosher salt to pan; cover and cook 6 minutes, stirring occasionally. Add 3/4 cup water to pan; bring to a boil. Cover, reduce heat, and simmer 6 minutes or until leeks are tender. Remove from heat. Stir in raisins, vinegar, and 1/4 teaspoon freshly ground black pepper; keep warm. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with 1/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Serve fish with leek mixture.

    Advertisement

Nutrition Facts

453 calories; fat 14.6g; saturated fat 2.1g; mono fat 8.7g; poly fat 2.6g; protein 38.5g; carbohydrates 43.8g; fiber 3.7g; cholesterol 54mg; iron 4.9mg; sodium 483mg; calcium 177mg.
Advertisement
Advertisement